1 lb unsalted butter
1/4 cup chopped onions
2 each garlic cloves, pressed
2 teaspoon grated ginger
1/2 teaspoon turmeric
4 each cardamom seeds, crushed
1 each cinnamon stick
2 each whole cloves
1/4 teaspoon nutmeg
1/4 teaspoon fenugreek
1 tablespoon fresh basil
In a small pot, gradually melt butter & bring to bubbling. When the top is covered in foam, add the other ingredients & reduce heat to a simmer. Gently simmer, uncovered, on low heat. After about 45 minutes to 1 hour, when the surface becomes transparent & the milk solids are on the bottom, pour the liquid through a cheesecloth into a heat resistant container. Discard spices & solids. Cover tightly & store in the fridge. Will keep up to 2 months.
